Instructions: Rinse the lentils in cold water 2-3 times then soak for up to an hour. Drain.

Peel and chop the squash, discard the seeds and cut into small 1-inch pieces. Without peeling, roughly slice the ginger into smaller pieces.

Combine the squash chunks with ginger, turmeric, drained yellow lentils, cloves, coconut milk (or heavy cream), salt and 6 cups of water (or stock). Bring the mixture to a boil in a stockpot, cover and turn down heat to its lowest setting. Simmer for 30-40 minutes. Turn the heat off and let the soup rest for 15-20 minutes.

In a blender, purée the entire mixture until smooth. Return the soup to the stockpot. If the soup is too thick, add a little more water or stock.

In a small frying pan, heat up the olive oil (or ghee) until it is shimmering but not yet smoking, and add the coriander seeds. The seeds will begin to pop and sizzle; quickly turn the heat off and stir into the soup. Garnish with fresh herbs and serve.

Makes 4-6 servings

From chef Anita Jaisinghani

Notes and variations:

1. Coriander seeds are particularly delicate, so be careful not to burn them.